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TOPPING THAT SALAD

© Vaudie E. Harrison

During this hot summer, if you're like me, there's nothing better than a fresh, tossed salad for a cool treat. You can use a salad as an addition to the regular meal, or as a main dish for this sweltering weather.

Whatever your choice along those lines, most people like to have a good homemade dressing to top that salad. There are times, however, that I simply like to top my salad with some freshly squeezed lemon or lime juice along with a little salt and coarsely ground black pepper.

But for those of you that would like to have a more substantial dressing, here are some suggestions. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SALAD DRESSING

Yolks of 3 Eggs (Beaten)

1 teaspoon of mustard

2 teaspoons of Salt

Black Pepper to Taste

2 Tablespoons of Sugar

3 Tablespoons of Melted Butter

1 Cup of Light Cream

1/2 Cup of Hot Vinegar

Whites of 3 Eggs (Stiffly Beaten)

Cook all ingredients except Egg Whites in a double boiler until it thickens like soft custard. Stir well. Remove from heat and, when the mixture is cool, stir in the beaten Egg Whites. This will keep in the 'fridge for about 2 weeks and is wonderful on a tossed green salad. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

DRESSING FOR COLE SLAW OR POTATO SALAD

1/2 Cup of Mayonnaise

1 teaspoon of Salt

1 Tablespoon of Sugar

1/2 Cup of Light Cream

2 Tablespoon of Vinegar

Mustard to taste (If Desired)

Mix all ingredients together and stir into the Cole Slaw or Potato Salad. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SPECIAL SALAD DRESSING

2 Tablespoons of Tarragon Vinegar

1 Pint of Mayonnaise

1/2 Pint of Sour Cream

Juice of 1/2 Lemon

1 Clove of Garlic, Minced (More if Desired)

1 teaspoon of Celery Salt

1 teaspoon of Black Pepper

2 Tablespoon of Chopped Fresh Parsley

Dash of Red Pepper (If Desired)

Mix all ingredients together. Use with your favorite Tossed Salad. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CUCUMBER SALAD WITH SWEET-SOUR DRESSING

Cucumbers (Sliced)

1/2 Cup of Light Cream

2 Tablespoons of Sugar

1 1/2 Tablespoons of Vinegar (Cider Vinegar is best)

1/2 teaspoon of Salt

1 or 2 Sweet Onions (Thinly Sliced)

Slice the desired number of Cucumbers, add the sliced Onions and sprinkle all with Salt. Mix the remaining ingredients in the order given and pour over the Cucumbers just before serving. NOTE: The amount of Sugar and Vinegar can be varied according to your taste. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SIMPLE HOMEMADE FRENCH DRESSING

1 Tablespoon of Sugar

1/2 teaspoon of Salt

1/2 teaspoon of Dry Mustard

1/2 Tablespoon of Catsup

1/2 Tablespoon of Worcestershire Sauce

1/4 teaspoon of Black Pepper

1/4 teaspoon of Paprika

Dash of Red Pepper (To Taste)

2 1/2 Tablespoons of Fresh Lemon Juice

6 Tablespoons of Olive Oil

Place all ingredients into a jar with a lid and shake well until completely mixed. Shake again just before using.

The copyright of the article TOPPING THAT SALAD in Recipes 1880-1960 is owned by Vaudie E. Harrison. Permission to republish TOPPING THAT SALAD in print or online must be granted by the author in writing.